Art of bread-making.



nueusrrm: L. racer, or cmeaao, rumors.

am" or BREAD-Maxine.

Specification of Letters Patent.

Patented Jan. 22, rate.

No Drawing. Application filed December 1, 1914, Serial No. 875,003.Renewed July 5, 1917.' Serial No. 178,819.

To all whom it may concern:

Be it known that I, AUGUSTINE L. FROST, a citizen of the United States,residing at Chicago, in the? county of Cook and State of Illinois, haveinvented a new and useful fineness to produce a flqur containing all ofthe cereals constituents. I. have especially devised my invention formaking the wholewheat variety of bread, and therefore confine theretothe descri tion hereinafter contained, although'it 1s to be understoodthat rye may be substituted for wheat in employing my process in makingrye bread.

A common practice of making wholewheat bread is to mix the flour andsour milk, or butter milk, with salt and yeast added, and after kneadingthe dough and subjecting it to the raising action of the yeast, dividingit into loaves and baking it.

This dough is so dense that the heat of baking fails to adequatelypenetrate into the center of the loaf to thorou hly bake through it tokill the yeast and drive out the moisture therein. In fact, if thebaking be continued sufliciently long to effect such thorough baking,the crust is rendered unduly thick and hard. In consequence of theinadequately baked and moist condition of the loaf in its centralportion, as stated, the yeast therein is not killed by the heat, so thatthe bread will not keep in warm weather, but it sours by fermentation inthe central part" of the loaf and thus renders the latter unfit foreating. It is not practicable, therefore, either for-bakers to bake thisbread in the ordinary way referred to in warm climates, or in Warmweather, for.

trade-distribution, nor even for householders to so bake it for thedomestic supply.

The object of my invention is to overcome the objections referred to andprovide wholewheat bread that will not sour in warm weather.

To produce my improved article, the preferred procedure is the followingin making a batch of dough for baking, say, four loaves in a pan of thatcapacity:' I employ the following ingredients for mixture with theflour:

Sour or butter milk 4 lbs.

The vegetable oil used is preferably olive or cotton-seed oil, or amixture of the. two; and instead of using the milk alone I prefer todilute it with an equal portion of water, thus using 2 lbs. (1 quart)each .of the milk and water. 4

The oil, sugar, salt and yeast are stirred together and added to andthoroughly mixed with the water and milk. The whole is then The filledpan is first introduced into a proofing oven, wherein it is steamed andremains for about three-quarters of an hour under a temperature of aboutto 100 degrees F. All the raising of the bread by the yeast fermentationtakes place in this proofing step. Thereafter, the bread is placed, inthe pan, in a bake-oven, and it is baked for about one and one-quarterhours in a temperature of 425 to 450 degrees F.

and then taken out and cooled ed, in the atmosphere, for about fivehours, before it is ready for eating.

The bread thus prepared keeps from souring and remains palatable andwholesome for an indefinitely long time in a warm climate or during warmweather. The nonsouring, referred to, is believed to be due, as atheory, to the following conditions:

The oil in the dough shields the fermentable matter in the cerealagainst action thereon of the yeast, which can thus only feed upon andconvert the sugar to raise the bread in the proofing oven. Any of theyeast contained in the central part of the mains sweet, the same as theremainder of the loaf.

While the weight of the flour alone for a batch of four loaves is about6 lbs., as

stated, and the weight of each finished loaf only slightly exceeds 2lbs., the loss by evaporation in the baking is thus about 2 lbs.

What I claim as new and, desire to secure by Letters Patent is 1. Theprocess of making bread, which consists in preparing a dough withcoarselyground whole-cereal flour and a mixture containing sour milk,vegetable oil, sugar, salt and yeast; kneading the dough, and thereuponproofing and nally baking it.

2. The process of making bread, which consists in preparinga dough withcoarselyground whole-cereal fiour and a mixture of sour milk and water,vegetable oil, sugar,

salt and yeast, kneading the dough, and thereupon proofing and finallybaking it.

3. The process of making bread, which consists in preparing a mixture ofvegetable oil, in the proportion of about 3 oz., sugar,

about 2 02., salt and yeast, about 3 oz. each,

and water-diluted sour milk, about4 lbs, mixing the same with about 6lbs. of coarsely-ground whole-cereal flour to form a dough, kneading thedough and thereafter subjecting it to a proofing heat with steam, andbaking the dough.

4:. As a new article of manufacture, a kneaded dough for baking intobread, made of coarsely-ground whole-cereal flour and a mixturecontaining sour milk, vegetable oil, sugar, salt and yeast,substantially in the proportions specified.

F. M. Roxnmo, A. C. Frscmm.

